Monday, January 28, 2013

Cheese Enchiladas

This is my spin on a Betty Crocker recipe that we like. Maybe you will like it, too. What's not to like about cheese?

1/2 green pepper, chopped
4 cloves garlic, minced
1 tbsp onion powder
1 tbsp chili powder
1/2 tsp oregano leaves
1/4 tsp ground cumin
15-oz can tomato sauce
2 c shredded Monterrey Jack cheese
1 c shredded cheddar cheese
1/2 c sour cream, plus extra
1/4 tsp pepper
8 (5-6 inch) corn tortillas
4 green onions, chopped

Mix green pepper, garlic, chili powder, oregano, cumin, and tomato sauce in a medium bowl.

Mix cheeses, sour cream, pepper, and onion powder in a large bowl.

Soften tortillas in the microwave for 15 seconds, two at a time, and spoon 1/3 c cheese mixture down one side of the tortilla to within one inch of the edge.

Roll each tortilla and place seam-side down in a pan or casserole.

Pour the sauce over the tortillas. 

Bake at 350 for 25 minutes, or until hot and bubbly.

Garnish with sour cream and onions.

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